Flavor Trends, Strategies and Solutions for Menu Development
chef name

Zack Randol
Director of Catering and Culinary Operations

Roasted Lee Kum Kee Chili Crisp Potatoes

Recipe courtesy of Zack Randol
Sponsor: Lee Kum Kee®

Servings: 6


Roasted Potatoes:

  • 2 lb petite red potatoes, quartered
  • 1 tsp kosher salt
  • 1 Tbsp canola oil
  • 1 Tbsp oil from Lee Kum Kee® Chiu Chow Style Chili Crisp Oil

Chili Crisp Yogurt:

  • 6 oz plain Greek yogurt
  • 1 lemon, juiced
  • 1 Tbsp minced shallot
  • 1 tsp kosher salt
  • 2 Tbsp Lee Kum Kee® Chiu Chow Style Chili Crisp Oil

For service:

  • 1 Tbsp minced chives
  • 1 Tbsp Lee Kum Kee® Chiu Chow Style Chili Crisp Oil


Roasted Potatoes:

  1. Preheat the oven to 450°F.
  2. In a large bowl, combine the quartered potatoes, salt, canola oil and Chili Crisp Oil and mix to coat the potatoes.
  3. Spread the potatoes onto a baking sheet and bake for 20-25 minutes, or until golden brown and crispy.

Chili Crisp Yogurt:

  1. In a bowl, stir together the yogurt, lemon juice, shallot, salt and Chili Crisp.

For service:

  1. Spread the Chili Crisp Yogurt onto the middle of a serving dish.
  2. Gently pile the potatoes on top of yogurt and garnish with the chives and Chili Crisp.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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